cookie energy familycircle cookie energy familycircle.com oatmeal HALLSVILLE

cookie energy familycircle.com oatmeal in HALLSVILLE

cookie energy familycircle.com oatmeal HALLSVILLE

cookie energy familycircle.com oatmeal in HALLSVILLE.I have a , but the lambies were asking for something different.
Melt the butter and honey or agave nectar together, and mix them into the cool, cooked oatmeal.
Mix in the milk.
Mix the flour, baking powder, and salt together.
Mix the flour mixture into the oatmeal mixture.
It all depends on how moist your oatmeal was.
When enough flour has been stirred in, the dough will form a rough ball as you stir.
Form however you like it.
This, from 1 c.
Brown sugar 1 t.
Baking powder 1 t.
Baking soda 1 t.
Vanilla combine two bowls until just moistened.
Baking soda 1 tsp.
Vanilla cream butter, sweetener and eggs in a bowl.
Add oats and other ingredients; mix well.
Cool on wire rack; cut into bars.
We have also served this hot, scooped into bowls with cold milk either on top or in a glass beside.
It is so yummy for breakfast.
The texture seems to be a bit different each time we make it, my guess is because of the varying amount of butter and sugar we add to the original oatmeal pot.
It makes great snack bars, or with a few chocolate chips mixed into the batter, a very rich dessert bar for crowds.
Bake 375 for 30 minutes.
Mix all ingredients well, then spread into a greased pan.
Cook for about 20 minutes.
We cut them into bars and they were quite good as an afternoon snack.
If you like you could get adventurous and melt some chocolate to spread on top.
From cream shortening and sugars.
Add eggs and oatmeal.
Sift dry ingredients together and add to batter.
While the cake is baking, make the topping: bring butter brown sugar and milk to a boil.
Spread on hot cake as soon as you take it from the oven.
Return to the oven for 3 minutes.
From to oatmeal add the sugar, salt and fat.
Mix the yeast cake with the lukewarm water, add it to the other materials and stir in the flour until the dough will not stick to the sides of the bowl.
Knead until elastic, ten to fifteen minutes, moisten the top of the dough with a little water to prevent a hard crust forming, and set to rise in a warm place.
When double its bulk, knead again for a few minutes.
Shape into loaves and put into greased pans.
Let rise double in bulk and bake in a moderate oven for about 50 minutes.
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